This is a well-known dessert dish in Peru. The beauty about the dish is that it can be found on street food carts along with some of the fancier restaurants in Peru. This sweet dessert derives from the Arab origin.
- Servings- 10-12
- Prep time- 1 hour
- 2lbs of purple corn
- 1 quince (prepare the quince by peeling and dicing)
- 2 apples (prepare apples by peeling and dicing)
- 2 peaches (prepare peaches by peeling and dicing)
- 3 cinnamon sticks
- 3 cloves
- 12 dried peaches
- 12 prunes (prepare prunes by pitting them)
- 1 pineapple/medium size (prepare pineapple by pealing it, coring it and then dicing it)
- ½ currants
- 13oz of sugar
- Ground Cinnamon
- 1 key lime (prepare by extracting the juice and place juice aside)
- Soak the dried fruits over night.
- In a large pan with 12-14 cups of water, put the purple corn, the fruit peels, 2 cinnamon sticks, and to cloves in. Bring the water to a boil and boil all the ingredients for 20 minutes. The water should turn into a very deep purple color. Once it reaches this color Strain the ingredients and keep the purple corn water.
- Drain the dried fruits that you soaked the night before and combine them with the cuts of fresh fruits you prepared. Place all the dried and fresh fruits in a in a pan and add two cups of the purple corn water. Now add sugar and begin boiling the water until the fruit is tender. Once the fruit is tender strain the liquid and combine it with the rest of the purple corn water. Take out the 2 cinnamon sticks as well as the clove. Put all the fruit back into the purple juice and add sugar to your liking.
- Dissolve the potato flour or the cornstarch in 2 cups of cold corn water. Then you will want to bring the purple water along with the fruit to a boil. Once it is boiling slowly add the cornstarch along with juice of the lime. Continue to stir until the contents thicken.
- Let everything cool to prepare for serving
*the finished product can be served in one big bowl for people to serve themselves or they can placed in individual servings cups.